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Cranberry-Banana Bread

Cranberry-Banana Bread

Ingredients

  • cooking spray
  • 1 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 3/4 cup sugar
  • 3 tablespoons canola oil
  • 1/2 cup fat free egg substitute
  • 3 medium bananas, ripe, peeled and mashed
  • 1/2 cup chopped fresh cranberries

Directions

  1. Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
  2. In a medium bowl, combine both flours, baking soda, cinnamon, and salt; set aside.
  3. In a large bowl, beat sugar and oil with an electric mixer at medium speed until sugar begins to dissolve, about 2 minutes.
  4. Beat in egg substitute; beat in mashed bananas. Scrape down sides of bowl and remove beaters; stir in flour mixture and cranberries with a rubber spatula, making sure you scrape down sides of bowl to moisten everything.
  5. Pour batter into prepared loaf pan; smooth top. Bake until browned (a toothpick inserted into center of bread should come out with a few moist crumbs), about 45 minutes to 1 hour. Place pan on a wire rack to cool for about 10 minutes; then turn loaf out of pan to continue cooling on rack. Slice loaf into twelve 3/4-inch-thick pieces.
  6. Once completely cooled, the loaf can be stored at room temperature, wrapped in plastic wrap.

Note

  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 177 kcal cal., 4 g fat (0.5 g sat. fat), 169 mg sodium, 2 g fiber, 16 g sugar, 4 g pro., 2 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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